• Kitchen Manager/Sous Chef - Tye Creek Lodge

    Job Location US-WA-Leavenworth
    Posted Date 3 months ago(8/14/2018 5:22 PM)
    Department
    FOOD & BEVERAGE SERVICES
    Position Season
    Winter
    Shifts
    All Shifts
    Job Type
    Full-Time
  • Position Overview

    JOB TITLE:                                           Kitchen Manager/ Chef, Tye Creek Lodge (TCL)

    DIVISION                                                Food & Beverage

    REPORTS TO:                                      Executive Chef

    STATUS:                                                Seasonal, hourly, Benefits

    STAFF SUPERVISED:                          Around 15-20

     

    JOB SUMMARY

    This staff member is responsible for the daily kitchen operations and financial cost controls for food and labor in the Tye Creek Lodge kitchen- including the Tye Creek Deli, limited commissary operations, and the Foggy Goggle Restaurant and Lounge.    Ensure that these operations are run efficiently and cost effectively while maintaining a high level of customer service.  Must see teamwork, employee morale and a positive work environment as a priority.  Provide support, direction and assistance to all staff members while helping them maintain a “Fast, Friendly, Flexible and Fun” attitude.  Maintain clear and open communication with staff members, all other departments within the resort and the parent company. 

     

    QUALIFICATIONS/EXPERIENCE

    Candidate must have a minimum of two years food and beverage kitchen supervisory experience, in a fast paced, high volume, food and beverage operation, or equivalent education.  Must be able to understand business financial statements, purchasing and personnel management, with an emphasis on training, directing and motivating others.  Must be able to work as a team member with other managers and supervisors. Employment in this position is subject to a satisfactory background screening.

     

     

    RESPONSIBILITIES

     GENERAL:

    • Monitor all operations in the TCL kitchen, and supervise the activities of 25 staff members.  Ensure that superior customer service and quality food levels met.
    • Train and lead commissary production lead, as well as oversee training of entire staff
    • Assist in staff recruitment, interviewing and hiring
    • Monitor pars, create prep lists, and order product
    • Maintain clean, well-organized, and well-maintained facilities in compliance with Stevens Pass and Washington State mandated standards
    • Responsible for the planning, coordination, and execution of food service for all banquets in the Tye Creek Lodge

     

    SPECIFIC:

    • Ensure the production of the best possible product, attractively presented and efficiently served
    • Lead by example, while overseeing implementation of daily operating procedures within Lodge. Responsible for all aspects of kitchen production including food preparation skills at all stations of TCL, portioning, garnishing, storage, and quality control.
    • Assist Executive Chef with menu development. Track inventory and food waste.
    • Order food products for Tye Creek Lodge through the approved vendors. Keep accurate records of orders and develop par levels.
    • Responsible for all aspects of kitchen operations including: cleanliness and sanitation of all equipment, floor mats, storage rooms and dish rooms, all food quality, food service quality in the TCL, shift training and safety, ordering and receiving.
    • Communicate any staff policy or shift changes to all staff members and the Tye Creek Lodge Front of House management team.
    • Responsible for making daily decisions on appropriate staff levels.
    • Handle customer relations and/or employee problems that may arise, making consistent decisions to resolve conflict
    • Conduct physical inventories and prepare month end inventory reports
    • Ensure that all paperwork is completed in a timely manner, including but not limited to transfers, time edits, month end inventories, PAFS, performance reviews and disciplinary documentation.
    • Participate in weekly management meetings and other company activities
    • Participate in PEAK Service program and incorporate into daily operating procedures
    • Other duties as required by Stevens Pass management

     

    HUMAN RESOURCES SUPERVISION:

    Staff supervision critical to the success of these operations.  This supervisor must have leadership qualities and traits that include:

    • The ability to listen with respect to employees and understand their concerns and questions
    • Ability to implement company policies and procedures and use good judgment when responding to employees concerns or issues
    • Ability to represent the views of staff to management
    • Ability to represent the views of the company to the employees
    • Motivate employees to perform under challenging conditions
    • Maintain high staff morale
    • Assist in hiring staff who are qualified and motivated to be at Stevens Pass
    • Prepare and Participate in constructive employee reviews
    • Record corrective discussions

     


    BUSINESS MANAGEMENT

    An understanding of the business of restaurants, and the seasonal resort environment is important for this position.  It is the Chef’s responsibility to maintain close familiarity with the scope of performance of their operation.  The following duties are to be followed:

     

    • Assist the Executive Chef in planning and preparing the operating budgets.
    • Implement goals, objectives and policies for these departments
    • Daily and weekly examination of revenue, expense, and labor reports. Frequent review with the supervisory staff to maintain their familiarity and stay on target with budget objectives.
    • Assess financial performance and adjust operations to meet or exceed goals.
    • Oversee the implementation of the daily kitchen operating procedures for the kitchen in the TCL.
    • Effectively work with Building and Grounds and the Receiving supervisor to ensure proper delivery and receipt of all orders
    • Produce inventories, reports and other paperwork, in a timely manner
    • Handle customer relations and/or employee problems that may arise, making consistent decisions to resolve conflict

     

    PERFORMANCE EXPECTATIONS:

    • Be knowledgeable about the ski area, all food and beverage services.
    • Show up to work on time and in uniform.
    • Provide a positive attitude towards the workplace, co-workers and guests.
    • Communicate with co-workers, supervisors, and managers effectively regarding personal/work issues.
    • Able to work unsupervised in a manner that is professional and consistent with department policy and procedure.
    • Detail oriented, ensuring that all steps are taken to develop and implement training and development programs.
    • Ensure that duties/projects/tasks are completed in a timely and accurate manner.
    • Ensure that our food service complies at all times with the state liquor laws.
    • Possess the ability to use good judgment when dealing with customer service situations and scenarios that are not clearly defined by department policy and procedure.
    • Know the Food and Beverage Manager and Supervisor Behavioral Expectations and act according to these guidelines in the workplace.

     

    CERTIFICATES, LICENSES, REGISTRATIONS

    Washington state food handlers permit, Serv Safe Certified highly desired

     

    PHYSICAL DEMANDS AND WORK ENVIRONMENT

    While performing the duties of this job, the employee is regularly required to stand; use hands to use hand tools, type, reach with hands or arms; and talk and hear. The employee is frequently required to walk, bend, or kneel. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.  The employee is occasionally exposed to outside weather conditions.

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